Sweet and tangy cabbage casseroleFrom grizzlybear 4 years ago
- Casserole: shopping list
- 1 large green cabbage, about 2 1/2 pounds shopping list
- 4 quarts boiling salted water shopping list
- 1 Tbsp. vegetable oil shopping list
- 3 large cloves garlic, minced, about 1 1/2 Tbsps. shopping list
- 1 medium spanish onion, minced, about 2 cups shopping list
- 1 cup soft bread crumbs shopping list
- 12 pitted large prunes, minced shopping list
- 1 1/2 pounds ground lean pork, beef or veal shopping list
- 2 eggs shopping list
- 1 tsp. allspice shopping list
- 2 tsps. Dijon mustard shopping list
- 1 1/2 tsps. salt shopping list
- Freshly ground pepper to taste shopping list
- Sweet and tangy sauce shopping list
- buttered noodles or rice for serving shopping list
- Sweet and tangy sauce: shopping list
- 1 can (14 1/2 ounce) stewed tomatoes shopping list
- 2 Tbsps. each: dark brown sugar, cider vinegar shopping list
- 1/2 tsp. each: worcestershire sauce, salt shopping list
How to make it
- Heat oven to 350 degrees. Set aside 3- to 4-quart heavy casserole with lid.
- Cut an "X" about 1/2-inch deep into cabbage core. Cook in boiling salted water to cover cabbage until leaves are pliable, about 10 minutes; drain. Cool enough to handle; remove large outer leaves (about 12 leaves). Cut out thick hard veins. Chop enough of remaining cabbage to measure 1 3/4 cups using food processor. (Reserve remaining cabbage for another use.)
- Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add garlic and onion. Cook until soft, stirring often, about 6 minutes.
- Transfer to large mixing bowl. Add bread crumbs, prunes, ground meat, eggs, allspice, mustard, salt, pepper and chopped cabbage. Mix well.
- To assemble casserole, arrange three cabbage leaves to cover bottom of casserole. Add one-third of meat mixture, spreading it evenly. Layer three more leaves, covering meat. Repeat layering, ending with a layer of cabbage. Lightly compress casserole with hands.
- For sauce, mix tomatoes, brown sugar, vinegar, Worcestershire sauce and salt in processor. Pour mixture over casserole.
- Bake, covered, for 2 hours. Can be served immediately or cooled for 2 hours with cover askew at room temperature, then refrigerated up to 3 days.
- Serve hot. If refrigerated, reheat in 350-degree oven until hot, about 45 minutes. Cut into wedges; top with tomato marmalade.
The Cookgrizzlybear CA
The Rating4 people
wow grizz sounds delish i love cabbage and this is wonderful..its so good to see you posting again ..missed you ...........the little fairy princessminitindel in THE HEART OF THE WINE COUNTRY loved it
Thank you so much, Grizzly! I love cabbage, and this is a great recipe! FIVER to ya! :+Dchefelaine in Muskoka loved it
Absolutely fabulous! I have never added prunes - but the tangy sweetness of them should be wonderful in this recipe. Thank you!elgab89 in Toronto loved it
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